• 한국식품영양학회지
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• 제6권1호
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• pp.16-24
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• 1993

The "Namul" is a Korean common vegetable food composed of edible young leaves and soft stalks of wild plants or cultivating vegetables and treated with traditional condiments. It has been widely used as not only a regular diet but seasonal foods or special ceremonial foods. In this thesis, the kinds of edible plants for namul were philologically approached by books published in Korea from Koryo to Chosun dynasty. The first historical record about cultivated vegetable as food in Korea was a garlic and a gourd in $\ulcorner$Samkuksaki$\lrcorner$. According to numerous records, edible wild plants might have played an important part as food resources, since they have variable edible portions as famine relief foods. Four kinds of namul were first introduced in Koryo age, but in Chosun dynasty over eighty kinds were recorded. The root of ballonflower and white radish were most commonly used for raw namul and bamboo shoot and squash for boils ones. Most kinds of namul were introduced in $\ulcorner$Zeungtosanrimkwungiae$\lrcorner$ and $\ulcorner$Limwonsiprwukji$\lrcorner$ influenced by pragmatism in later half period of Chosun. The chronic state of famine in later half period of Chosun caused to introduce various edible wild vegetables, and had greatly influenced on the Korean people to acquire vegetarian food habits and to favor salty taste. It seems to need a further study on recent nutritional problems including dietary fiber.ary fiber.

• 한국식품저장유통학회지
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• 제19권3호
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• pp.328-336
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• 2012

데침 나물류의 품질유지에 효과적인 포장방법을 개발하기 위하여 포장 방법에 따른 데친 나물의 저장 중 품질변화를 조사하였다. 고사리, 토란대, 취나물, 시래기를 데친 후 비닐포장, 밀봉포장, 진공포장 방법으로 각각 개별 포장하여 $10^{\circ}C$에서 10일 동안 저장하면서 미생물 검사, 경도, pH, 냄새성분 분석을 수행하였다. pH는 데침 나물의 종류에 따라 상이했고 데친 취나물과 데친 시래기의 경우 포장방법에 따른 유의적인 차이가 있었다. 경도는 저장기간이 늘어날수록 모든 시료에서 감소하는 경향을 보였고 진공포장을 한 데친 고사리와 데친 취나물에서 경도가 상대적으로 높은 경도를 유지하였다. 데침 나물의 미생물 검사 결과 모든 시료가 저장기간 동안 호기성세균과 대장균군수가 증가하는 경향을 보였고, 대장균은 검출되지 않았다. 포장방법별 데침나물의 균수는 진공<밀봉<비닐 순으로 높게 나타났다. 전자코를 이용한 냄새성분은 전반적으로 모든 시료구에서 포장방법에 따른 냄새패턴 변화율이 차이가 났으며 제 1주성분값은 positive에서 negative로 이동하는 경향을 나타내었다. 포장방법에 있어서 진공포장방법이 냄새성분의 변화율이 가장 낮았다. 저장기간 동안의 냄새변화율은 비닐포장의 경우 데친 고사리와 데친 취나물은 저장 7일, 데친 시래기는 저장 3일 이후부터 냄새의 변화가 급격한 반면 진공포장은 저장기간 동안 냄새변화가 거의 없었다. 결론적으로 저장기간 동안 포장 조건에 따른 데친 나물의 품질 유지에 있어서 진공포장이 가장 효과적임을 확인할 수 있었다.

• 한국자원식물학회지
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• 제11권
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• pp.121-121
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• 1998

• 한국자원식물학회지
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• 제11권
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• pp.122-123
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• 1998

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 1998년도 천연항암자원개발에 관한 국제학술회의 논문집 및 1998년도 한국자원식물학회 정기학술발표회 논문요약
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• pp.121-121
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• 1998

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 1998년도 천연항암자원개발에 관한 국제학술회의 논문집 및 1998년도 한국자원식물학회 정기학술발표회 논문요약
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• pp.122-123
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• 1998

• 한국식생활문화학회지
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• 제35권6호
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• pp.503-523
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• 2020

The purpose of this study was to select 30 representative Korean dishes by a systematic review of preferences and recognition of Korean foods. The papers for the review were located using the keywords 'hansik', 'hanguk eumsik' from DBpia, KISS, NDSL and RISS, and 18 relevant papers were finally short-listed. To analyze the preferences of Koreans and foreigners for Korean dishes, respondents were chosen from various regions such as Asia, Europe, South Pacific, Africa, and North/South America. A total of 4,053 respondents participated in the selected papers and Korean dishes were classified according to the content analysis based on books published by the Rural Development Administration (RDA). Among the main dishes, two kinds of cooked rice were selected, bibimbap and kimbap. Also, noodles, dumplings, and sliced rice cake soup varieties mul-naengmyeon, guksujangguk, mandu, and tteokguk were selected as main dishes. The side dishes selected included 6 kinds of soup, miyeokguk, yukgaejang, samgyetang, gomtang, seolleongtang, and galbi-tang. Other side dishes selected were six types of stews namely doenjang-jjigae, kimchi-jjigae, sundubu-jjigae, haemultang, maeuntang, and dakbokkeum-tang. Three kinds of grilled side dishes selected were bulgogi, galbi-gui, and samgyeopsal-gui. Galbi-jjim was selected in the category of braised or steamed foods. Tteokbokki and japchae were the stir-fried food selected. Pan-fried foods and fried foods selected included a kind of haemul-pajeon and dak-gangjeong respectively. Seasoned vegetables selected were samsaek-namul including gosari-namul, sigeumchi-namul and doraji-namul. Two kinds of baechukimchi and kkakdugi were selected as kimchies, and sikhye was selected in the category of beverages and teas. These results could be used as selection criteria in developing recipes for representative Korean menus.

• 동아시아식생활학회지
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• 제10권6호
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• pp.480-494
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• 2000

The purpose of this study was to survey the awareness and use for traditional foods of housewives in Kyong-buk area. The results were as follows : Residental areas were city(43.9%) and the county(56.1%). Region were divided as the north resources circle(28.3%) , the east coast circle(21.0%) , the middle west circle(21.7%), and the south city circle(29.0%). The performence degree of times and seasons of the year customs was Seolnal, Chuseuk, Daeboreum and Dongj in order. Preparation foods of Seolnal were deukguk, vegetablejeon, fishjeon, namul and gangjeung in order. Preparation foods of Chaseuk were songpeon, vegetablejeon, namul, fishjeon and fruits in order. The country foods were sikhae, muk, pumkin, golbangiguk, yakga and potato in order.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.124-139
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• 2007

This study was conducted to evaluate the degree of value assigned to traditional Korean foods by residents from the Kyunggi(n=582) and Kangwon(n=189) areas of Korea. We determined the degree of value for 13 items classified as traditional Korean foods by asking subjects to score the items based on a 5 point Likert scale. Based on the total scores, resident in Kyunggi assigned Kimchi the high degree of value. Next was Tteok, then Eum-cheong, Jang, Hankwa, Muk, Bap, Jeon, Namul, and Guk, respectively. In the Kangwon area, the total scores showed that Kimchi also had the highest degree of value, followed by Tteok, Jang, Hankwa, Eum-Cheong, Muk, Bap, Namul, Jeon and Myeon, respectively. The female residents in Kyunggi gave Kimchi a higher degree of value than the male residents'. Also, subjects with overall higher positive perception of traditional foods had a higher degree of value for Kimchi. Relative to age, ther was a trend showing older subjects had a higher degree of value for Kimchi than Younger subjects. In the case of the head of the family, residents of the Kangwon area showed a trend toward a high degree of value for Kimchi. The residents in Kyunggi, compared to the residents in Kangwon, evaluated the Jang food group as inexpensive foods(p<0.05). However, there was no significant difference between the residence areas for the total score of the items. Overall, the resident's evaluation of the degree of value traditional Korean foods increased with increasing age.

• 대한지역사회영양학회지
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• 제18권4호
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• pp.386-401
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• 2013

This study was conducted to analyze traditional aspects of school lunch menus in Korea. We conducted a content analysis of menu-related contents included in guidelines for school lunch programs provided by 16 city and provincial education offices. In addition, the data of 10,495 menus for the third week of December 2010 and March, July, October 2011 from 557 elementary, middle, and high school were analyzed by school grade, area, and province. The results showed that there were no specific and detailed guidelines for menu planning in terms of traditional food culture in most of the guidelines for school lunch programs. However, the basic traditional menu composition was maintained in school lunch menus. The percentage of menus including rice and Kimchi was 97% and 95%, respectively, and that including Korean soup was about 72%. However, the frequency of serving Namul, Korean seasoned vegetable dish, accounted for only about 52% of the menus. The percentage of the menus following the traditional food group pattern including such five food groups as rice, Korean soup, Kimchi, Namul, and optional Korean side dish was only about 35%. The percentage of the menus following the traditional food group pattern excluding Namul from the five food groups accounted for about 30%. The traditional food group score, calculated by allocating 1 point to each of the five food groups was 4.06 out of 5 points on average. Elementary schools and schools in rural area and in Jeolla-do province served traditional menus more frequently. In conclusion, school lunch programs need to consider establishing traditional foods-based standards and relevant guidelines for school lunch, particularly for high schools and schools in urban areas and in some provinces.